My grandfather, Avi, was from Barcelona, Spain. One of the things he loved to do was cook authentic Spanish dishes for friends and family. When I was getting ready to go to college he invited me over to his house for a cooking lesson. Avi wanted to make sure I learned the proper way to cook Paella so I could carry on the tradition of serving it to my friends and later on my own family. Here is the basic recipe he passed on to me at the time. Of course, this is not set in stone. Many variations can be made depending on the type of meat or seafood that is used.
Paella
1 pork chop, chopped into small pieces
2 boneless, skinless chicken breasts, chopped
1/4 tsp each black and red pepper
1 green pepper, chopped
1 chopped onion
2 garlic gloves, minced
3 very rip tomatoes, blended smooth
2 cups short grain rice
1 tsp. salt
5-6 cups chicken broth (or enough to cover the rice by half an inch)
1/2 pound shrimp, peeled and deveined
In large shallow pan drizzle 2 TBSP olive oil fry chicken and pork until they become white. Add red and black peppers. When meat is not quite brown add green peppers. Cook for two minutes then add onions. When onions are jellylike add garlic. Cook for one minute then add pureed tomatoes and salt. Stir and cook until thick. Add rice and fry, stirring constantly for one minute. Add broth until 1/2 inch over the top of rice. Turn to medium high heat and bring to boil, stirring occasionally. When Paella comes to a boil turn heat down to low and simmer for 20 minutes. Add shrimp and cook for another 5-10 minutes or until rice is tender. Add more broth towards the end of cooking time but only if it is necessary.
Yum! I’m going to try that one!!
Motts Motts Motts *shaking head sadly* sis, you gotta get the right recipe down. It ain’t gonna taste the same if you do it the “not the avi” way (yes there are many different ways I know). so sad. 😀 Call me if you want the REAL DEAL recipe. hee hee.
ROMA tomatoes, yes it does make a difference (take it from someone who doesn’t like tomatoes, it tastes soooo much different, they carmelize sweeter), and use the shrimp broth used to cook the shrimp instead of chicken broth (um I don’t like shrimp either but seriously it adds sooooo much to use the shrimp broth). but meh whatever. so sad. so sad. hee hee
Ness,
When Avi showed me he had his cans of Swanson Chicken broth open on the counter. He did say “You can take the time to cook the shrimp in water and use the broth from that or you can throw the shrimp in at the end because it still cooks and flavors the paella in exactly the same way.” I choose to throw them in at the end and do it exactly the same way he showed me. He might have showed you a slightly different way. You know Avi – always does it a little different every time.
I do seem to notice you haven’t commented lately – which means I must not be making too many mistakes since you only leave a comment telling what you think I’ve done wrong! 😀
Where is the $$$$ saffron? That is what always holds me back from trying. I will try your technique but may have to contact the above Nestle just in case.
Either way looks like I have found spanish cooking consultants.
We love http://www.tienda.com/ – check it out
Other favorites are tortilla, pan tomaca, sobrasada pizza, horchatta de chufie, and churros
I got a churro press last year but have had no success – any suggestions?
Have you ever tried tumeric instead of saffron? It worked for me.
I love Paella!
This looks so good. My mom gave me a recipe for Paella that my Aunt use to make, but it looked so complicated…..I think I will try yours, then maybe tackle hers to see if there is a difference.
Nice, how about one for tortilla de espana…porfa
lol, you two are funny. Personally, I like Dad’s paella better than Avi’s (I know, I know, he’s turning in his grave right now) and he just uses the chicken broth. EITHER way, it comes out good. I really can’t taste the difference between the tomato variety, but Avi would swear by the Roma tomatoes. But whatev. We’re not all such picky eaters 🙂 (kidding *deflects glares from sisters *)
For the other folks: I like my paella with sausage. Jimmy Dean, Kilbasa, chorizo, whatever might be on hand. Dad did it with all three once and it was really quite good. But I think our family eats an unusual volume of meat, so whatever tickles your fancy.
Also, Mommycita, our Dad makes churros quite a bit so I’ll see if I can get him to post some suggestions for the churros 🙂
oh, and if you REALLY want to get authentic you leave the shells, heads, and veins on the shrimp and suck out the brain afterwards! Yum!
Kidding. There’s nothing like your food looking back at you. But if we’re talking about going authentic…. 🙂
wow, chill just teasing.
as far as commenting on your blog, I’ve kindof stopped reading for the most part since you went commercialized. I’ll skip it unless it’s about the girls. So I wouldn’t know if you’ve made mistakes or not.
This sounds amazing! Thanks for sharing!